Cavatelli with Roasted Capsicum, Cherry Tomatoes & Black Garlic Salami

Cavatelli with Roasted Capsicum, Cherry Tomatoes & Black Garlic Salami

This is one of those veggie-ful pasta dishes that are almost a salad but twice as good; nourishing, satisfying and bursting with flavour. 


  • Preperation time: 15 min
  • Cooking Time: 15 min
  • Makes:  4 


  • 4 servings of fresh or dried cavatelli (300-350g)
  • 1 brown onion - finely diced
  • 1 Black Garlic Piccolo Salami thinly sliced
  • 2 garlic cloves - minced
  • 50g tomato paste
  • 250g mixed cherry tomatoes
  • 2 red capsicum - roasted and sliced
  • salt & pepper to taste
  • 25g pine nuts - toasted
  • 25g pecorino - shaved
  • Handful of fresh flat-leaf parsley - coarsely chopped  


  1. Bring a large pot of water to boil, season generously with salt, and cook the pasta until al dente.
  2. In the meantime, heat some cooking oil in a large skillet over medium high heat. Add the onions and fry for 3-4 minutes until they have softened.
  3. Add the sliced salami and minced garlic and fry for a further 3 minutes.
  4. Add the tomato paste, cherry tomatoes and roasted capsicum slices to the pan. Toss until evenly combined, lower the heat to medium and gently simmer for 5 minutes.
  5. Once the pasta has cooked, add the pasta to the sauce with 2 extra tbsp of the pasta water, and toss until the sauce clings to the pasta.
  6. Taste and season with salt & pepper.

Transfer the pasta onto serving plates, and scatter over with the toasted pine nuts, some thinly shaved pecorino and a handful of chopped parsley.

Original recipe created for Papandrea Fine Foods by Therese Spoon